Name: Saddle schnitzel with mushroom sauce
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 12.00 schnitzels; salt; freshly ground black pepper; flour cake; 1.00 eggs beaten; breadcrumbs white, dried; oil for frying; 15.00 ml butter; 15.00 ml oil; 1.00 onion small, sliced; 250.00 g button mushrooms sliced; 20.00 ml flour cake; 125.00 ml wine dry white; 250.00 ml cream fresh; salt; freshly ground black pepper

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Ingredients (16)

MEAT

12.00	schnitzels
	salt
	freshly ground black pepper
	flour — cake
1.00	eggs — beaten
	breadcrumbs — white, dried
	oil — for frying

mushroom sauce

15.00 ml	butter
15.00 ml	oil
1.00	onion — small, sliced
250.00 g	button mushrooms — sliced
20.00 ml	flour — cake
125.00 ml	wine — dry white
250.00 ml	cream — fresh
	salt
	freshly ground black pepper

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Method:

Beat the meat (each schnitzel should be about 6 cm long) lightly. Season lightly with salt and pepper. Roll in cake flour and then in the beaten egg. Coat with breadcrumbs. Chill for an hour in the fridge. Fry the schnitzels in hot oil until browned. Drain on paper towelling. Heat the butter and oil in a pan. Sauté the onion until soft. Add the mushrooms and sauté until pale brown. Add the cake flour and stir for one minute over high heat. Gradually add the wine, stirring continuously. Simmer until cooked through. Add the cream, mix well and simmer until the sauce thickens slightly. Season to taste with salt and pepper. Serve with the schnitzels.
Serves 8.